I really like seafood, and every once in a while I’ll splurge on swordfish. Swordfish is a meaty steak-like fish. It can hold up to a lot of different sauces, however, sometimes it’s just as good without any adornment. This is simple and tasty.
- 1 tbsp bacon fat
- 2 swordfish steaks
- pinch of salt and pepper
- lemon half
Melt bacon fat in a medium sized skillet over medium heat.
Pat swordfish dry with a paper towel. Season with salt and pepper. Cook swordfish until golden, and fish lifts up easily. If the fish seems stuck, it’s not ready to turnover. Cook each side until it is golden. In between turning the fish, place a lid over the skillet and let cook. When fish is golden on each side remove from skillet and let it rest.
Squeeze lemon over swordfish. Serve.Eat. Enjoy.
This is a wonderful spinach side dish with a twist. It can be served with just about any protein.
- 4-5 oz of spinach
- 1 tbsp bacon fat
- 2 tbsp pine nuts
- 2 tbsp dried cranberries
- lemon half
Melt bacon fat in a large skillet over medium heat. Add pine nuts to toast, about 2-4 minutes. Add cranberries; stir pine nuts and cranberries. Add spinach; stir for about 30 seconds to 1 minute. This goes really fast. Remove from heat, and plate. Squeeze lemon over spinach. Enjoy..
Have you ever watched the show “Chopped’, on food network? I got the inspiration for this wrap from that show. Basically. I pulled out a few things I had in my pantry, and came up with this for lunch. I try to keep my pantry stocked with a variety of items so I don’t get bored eating the same things all the time.
- 3/4 c coconut aminos
- 1 orange, zested and juiced
- 1 tsp grated garlic
- 1 tsp grated ginger
- 2-3 dashes of fish sauce
- 1 tbsp sesame oil
- 2 tbsp honey
- 1 tbsp sesame seeds
- 2 tbsp tahini
- 1 tbsp cilantro, rough chop
- bag of broccoli slaw
- 6 0z shrimp, peeled and deveined
- avocado oil, drizzle
- 2 paleo wraps
This is a really easy sauce to make. Put all the ingredients from the coconut aminos to the tahini in a mason jar, put the lid on and shake like crazy. The sauce is made. In a medium size bowl mix in 3 tbsp of the sauce with the broccoli slaw, and add the cilantro. Give it a good mix so that everything is well incorporated. You can use some more of the sauce to dip the wrap in, or store it in the refrigerator for another time. Set aside the broccoli slaw, and let the flavors marry together.
Drizzle the avocado oil in a large skillet over medium-high heat. Cook shrimp in one layer in at the skillet. Turn shrimp over when it turns pink on one side, cover with lid and turn off stove. Shrimp should be done within a couple of minutes.
Now it’s time to put together the wrap. (This is probably the hardest part, because you don’t want to overfill the wrap. I tend to do this too often.) Lay out the wrap on a plate, spoon broccoli slaw mixture in the middle, then place the shrimp on top of the broccoli slaw. Roll up and slice wrap in half. It’s time to eat. Enjoy.
This recipe is inspired by a class I took in preparing “clean eating” foods. It was an awesome class. This recipe is loaded with veggies. It is so good for you.
- 1/2 tsp each mustard seed, ground cumin, ground coriander and garam masala
- 1/4 onion, small dice
- 25 oz can/box of diced tomatoes (I like Pomi)
- 3/4 c coconut cream
- 2 tsp red curry paste
- 1 c vegetable broth
- 1 small head cauliflower, cut into florets
- 2 garlic cloves, minced
- 10 oz large shrimp, peeled and deveined
- 4 tbsp fresh cilantro leaves, divided,for garnish
In a large, deep skillet on medium heat, add mustard seeds and cook, stirring frequently until seeds begin to pop. Add cumin, coriander, and garam masala. Cook, stirring constantly, until fragrant. Add onion and cook, stir frequently, until softened. Add tomatoes, coconut cream, red curry paste and vegetable broth. Bring to simmer and then reduce heat to medium-low. Simmer until sauce is slightly thickened.
Meanwhile, in a food processor, pulse cauliflower until is resembles grains of rice. Remove any florets that do not breakdown and reprocess. In a large skillet on medium, heat remaining oil and garlic; cook until fragrant. Add cauliflower and cook, stirring frequently, until softened. Add two tablespoons of cilantro Don’t overcook. Remove from heat.
When sauce has reduced, add shrimp and cook, stirring occasionally, until shrimp has turned opaque throughout. Divide cauli-rice between two plate and top with curry. Garnish with remaining cilantro. Eat. Enjoy.
Yesterday, I told you not to throw out the almond pulp leftover from the almond milk you made. Now it’s time to do something with the pulp. The almond meal is great to use for toppings. One of my favorite uses for the meal is for fruit crumbles, mmm. I just might have to make one tonight. What a good idea. I’ll let you know how it turns out. Okay, back to the almond meal.
- almond pulp leftover from making almond milk
- parchment paper
- sheet pan for oven method
Set your oven to the lowest setting that is allowed. Mine only goes down to 170 degrees.
Line a sheet pan with parchment paper. Spread the almond/date pulp in a layer on top of the parchment paper. Put pan into the oven. I put it in even if it’s not at temperature. Let it roast in the oven for about an hour. Stir meal, and spread out over pan. Turn off oven and leave pan in oven.
After about an hour I check the pulp for moisture. I like it to be soft, but not wet. This is when I turn back the oven if needed, and repeat. When the meal is at the moisture level you want, transfer to a container that you can seal. I like to use mason jars.
This is for those that don’t do dairy, for whatever reason. I’ve tried different almond milks both homemade and commercial. I like this one the best, and it is so easy to make. Having patience is the hardest thing. This almond milk has nothing in it that is fake or bad. Yay!
- 1 cup of raw almonds
- 7 c of filtered water, 3 c and 4 c
- 1 tsp of pure vanilla extract ( I make my own)
- stevia, liquid, to taste
- cheese cloth or a nut milk bag
In a container (a large mason jar works nicely) add almonds, 3 cups of filtered water. Cover container and set in refrigerator a minimum of 8 hours or up to 24 hours. This is the patience part.
Drain almonds, then place into blender or food processor. Add remaining water (4 c) into blender/food processor. Blend on high-speed for about 4-10 minutes. This depends on the power of your blender/food processor. Mine takes about 4 minutes.
This next part will require cheese cloth or a nut milk bag. For a while I used cheese cloth, but I have to admit, the nut milk bag is much easier all around. You will also need a large bowl.
Place nut milk bag into large bowl, pour almond liquid into nut milk bag. Squeeze out liquid into large bowl. It should produce about 4 cups of almond milk. Add vanilla. Transfer to a container with a lid, and store in the refrigerator. Don’t throw away the pulp, you can use this to make toasted almond meal. Uses for the almond meal in tomorrow’s blog.
Remember to shake up milk before using, it will separate, because it doesn’t have any bad stuff (gums) in it.
Seasoning is probably the most important thing you can do to enhance the flavors of whatever you are cooking. It’s important to season as you go.This helps to build layers and depth of flavor. This seasoning mix was the very first one I made, and is probably my favorite. It can be used on any protein, vegetable, and sauce. I basically throw it in a mason jar, shake, and sprinkle.
- 2 tbsp Himalayan salt (optional)
- 2 tbsp Italian seasoning
- 1 tbsp onion powder
- 1 tbsp garlic granules
Like I said earlier, add all the ingredients into a mason jar, shake so all the ingredients are well incorporated. You’re done.
A frittata is a wonderful dish. It is versatile, and easy to make. What’s so nice about making a frittata, you can put anything you want into it. It’s a good way to clean out the refrigerator, and not feel like you are eating leftovers. This is what I had in my refrigerator to make this frittata.
- 6 eggs
- 3 tbsp water
- 1 tbsp of bacon fat, or ghee
- 3/4c sweet potato fries, cut into 1 inch size
- 3/4 c chopped spinach
- 1/2c grape tomatoes
- 1 garlic clove, minced
- pinch of sea salt
- 1/4c chopped cilantro
Preheat oven 350 degrees. Make sure you use a pan that can be put into the oven.
In a large bowl mix the eggs and water until well combined, and eggs look yellow throughout. Set aside.
In a medium size skillet, melt bacon fat and then add the sweet potatoes, spinach, tomatoes, and sea salt. Cook until all ingredients are softened. When the veggies are how you like them, pour the eggs into the pan. When the eggs are about half cooked through put pan into the oven.
The eggs are done when knife inserted into the eggs comes out clean. Take out the frittata out of the oven and top with cilantro. Enjoy.
Often when we think of meatballs we usually think of Italian food. I wanted to go in a different direction with these, putting an Asian twist to the meatballs. These would make great appetizer bites. There is so much flavor with the ginger, coconut aminos, and all those other delicious ingredients. I’m glad I made these meatballs with the Asian twist.
- 1 tbsp coconut aminos
- 3-4 dashes of fish sauce
- 1/4 c minced onions
- 1 tsp grated ginger
- 3 cloves of grated garlic
- 1 tbsp cilantro
- 2 tsp sesame seeds
- 1 tsp black pepper
- 1 lb ground pork
- 1 lb ground chicken
- 2 egg yolks, beaten
Preheat the oven to 375 degrees. Line a rimmed baking sheet with foil.
In a large mixing bowl combine all ingredients. Form the meat into 36 meatballs.
Bake for 20-30 minutes until cooked through. Don’t overcook, you’ll end up with golf balls.
If you haven’t tried zoodles then you are missing out. The first time I made these I was a little disappointed with the texture. I thought they were “mushy”, not what I wanted. so I went back to the kitchen and made an adjustment. It was something so easy, I just smacked my forehead and said, duh. Yeah, it was one of those moments. The key is some sea salt, towels, and time.
Something to remember – it may look like a lot of zoodles, it really isn’t, so make at least twice as much as you think you would need. You will need: 2 thin towels, sheet pan, a spiralizer or vegetable peeler, zucchini, and sea salt.
Line the sheet pan with a one of the towels. Use your spiralizer according to manufacturer’s directions. Spread noodles evenly on towel. Sprinkle sea salt on the zoodles, let rest for about 30 minutes. This is important, it will draw out some of the moisture, which is what can make the zoodles “mushy”. Remember, we don’t want “mushy”, we want el dente.
Now it’s time to transfer the zoodles to the other towel. Pile them into the middle and gather the ends of the towel, twist and squeeze out any remaining liquid. Now you can heat them in skillet until warm, top with your favorite sauce, and or protein.